These simple carrot chips (or crisps for our English readers!) are the perfect mix of sweet and salty and are a great healthy snack or accompaniment to drinks. The carrots can be substituted for any root vegetable, we have also made them with beetroot, turnip, and sweet potato and they are all amazing.
Ingredients
4 purple carrots
1/2 cup finely chopped mixed fresh thyme and oregano (these herbs work great with root vegetables however they can be substituted with whatever herbs you have available)
Olive oil
Sea salt
Thinly slice the carrots in even slices. Brush a sheet of baking paper with olive oil and lay the carrot slices flat. Brush the top side with olive oil and bake in oven (180 degrees) for about 10 minutes, checking regularly to ensure the chips aren’t getting too brown. Remove from oven and turn the chips over. Return to oven and bake until the chips are crisp. Remove from oven and toss through fresh herbs and sea salt. Enjoy!
ELE tip- chips can be stored in an airtight container and will keep crisp for a few days.
These look Delishious!
Healthy chips – awesome idea. I want to go to the Farmers Market and find these purple carrots, they look so colorful and tasty.
Yum,, always looking for a grain free chip,,,,
Sounds wonderful, I’m inspired, must try! 🙂
Looks crazy good!
These look amazing!
Must try this 🙂
These sounds amazing! Thanks for sharing! And thanks for checking out my darkish bread recipe.
Yum!
ELE, thanks for liking my post “Vamos a tintear vs. coffee breaks” on Tinto Tinta. Thanks also for supporting nonconventional vegetables like purple carrots (yes, there are purple potatoes, too!). Let’s all support the beauty of nature’s “freaks” overlooked by supermarkets, shop at our farmer’s markets and save heirloom vegetables. I’d love to see more posts like this.
Greetings
I am sure my gf will try this… thank you for the tips sincerely Lan curiostraveller.com
Looks yummy